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Rubbing the turkey with salt ahead of time (aka “dry brining”) guarantees a succulent and flavor-packed bird. Leaving the cavity empty also helps cut the roasting time by a bit.

Ingredients

1 (16- 18 lb) turkey

3 tbsp kosher salt

Butcher’s twine

¼ cup (½ stick) butter, melted

1 tbsp finely chopped fresh rosemary

1 tbsp fresh thyme

1 lemon

1 orange

2 cups water

2 tbsp finely chopped fresh parsley

Steps

Remove any giblets and neck from turkey cavity. Pat turkey dry with paper towels and arrange on rack in a roasting pan. Season inside with some salt. Gently separate skin from turkey breast and rub some salt underneath skin. Rub remaining salt all over outside of breasts, legs, and wings. Cover turkey with plastic wrap and refrigerate 2–3 days.

In a medium bowl, combine melted butter, rosemary, thyme, and pepper. Grate zest from lemon and orange into bowl. Stir to combine. Brush butter mixture all over turkey. Add the water to bottom of roasting pan.